Easy Pumpkin Rolls Recipe
Soft pumpkin cake rolled with a sweet cream cheese filling for the perfect blend of spiced flavor and creamy richness. These Easy Pumpkin Rolls are a beautiful fall dessert, ideal for holidays, parties, or cozy gatherings.
Ingredients
- 3 ¾ cups all-purpose flour plus more for dusting
- 2 ¼ teaspoons instant yeast 1 packet
- ½ cup warm milk about 110°F
- ½ cup pumpkin purée not pumpkin pie filling
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the glaze (optional):
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough
- n a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Add pumpkin purée, melted butter, egg, and the yeast mixture.
- Mix until a dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
Shape the Rolls
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a smooth ball and place on a greased baking pan.
Second Rise
- Cover and let rise for another 30–40 minutes until puffy.
Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 18–22 minutes until golden brown on top.
Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls before serving.
Video
Notes
- Check your yeast – make sure it’s fresh for the best rise.
- Don’t add too much flour – the dough should be slightly sticky.
- Serve warm – pumpkin rolls taste best fresh out of the oven.